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Gluten Free Vanilla Wafer Cake Recipe

I am obsessed with kitsch recipes – you know, those “back-of-the-box” type recipes made with convenience foods that started who-knows-when, have stood the test of time, and are so darn good!

The fact that I am not embarrassed about loving kitsch, back-of-the-box recipes is just one more reason I will never be considered a “foodie.” At least not the way I have come to understand the term – i.e. “food snob.”

I have eaten equally great food at three Michelin star restaurants and taco trucks on the side of the road. Great food is great food.

Which brings me to the classic Vanilla Wafer Cake – a cake that uses crushed up vanilla wafers instead of flour. This cake has been around for ages – it seems everyone has a grandma who was famous for this cake. I assumed the cake was one of those back-of-box recipes because, seriously? How can everyone’s grandma have come up with almost the exact same recipe?

In doing a little research I was sadly unable to determine the exact origin of this cake. However, in doing a little fooling around in the kitchen I am able to offer you a gluten free version of this cake thanks to Kinnikinnick’s Gluten Free Vanilla Wafers. The cake is also dairy free and I couldn’t help myself, I made a few tweaks – just a few.

If you were not fortunate enough to have a grandma who made this cake for you – why not start your own tradition? Someday your grand kids will sing your praises and tell everyone how that special cake of yours was the best thing ever!

Directions

Grease and flour a bundt cake pan very well. Preheat the oven to 300 degrees.

Cream the dairy free buttery sticks and sugar together in a mixer for 3 minutes. Add the vanilla and beat in. Add the eggs, one at a time, beating well and scraping down the sides after each addition.

Stir in half the crushed cookies, then the coconut milk, then the remaining half of the cookies. Mix well. Save a handful of the coconut for garnish and stir the rest into the batter along with the pecans. Pour the batter into the prepared cake pan and bake for 1½ hours.

Let the cake cool in the pan. Flip onto a serving plate and garnish with coconut flakes.

Servings:

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